HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: boneless chicken thighs, romaine lettuce, cherry tomato, red onion, avocados, olive oil, salt, garlic, jalapeño pepper, chili powder, honey, lime juice, olive oil, honey, salt, pepper, lime juice
Provided by Robert Broadfoot
Categories Lunch
Yield 2 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine all the ingredients for the chicken marinade.
- Toss in the chicken thighs and marinate for at least one hour.
- In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
- Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
- Slice cooked chicken thighs and add to the salad bowl.
- In a small bowl, combine all the ingredients for the dressing. Mix well.
- Toss the salad with the dressing and serve immediately.
- Enjoy!
Nutrition Facts : Calories 966 calories, Carbohydrate 62 grams, Fat 67 grams, Fiber 15 grams, Protein 39 grams, Sugar 39 grams
HONEY LIME CHICKEN
Everyone in the family enjoys the delightful flavors of this tart, sweet chicken. I usually round out the meal and rice, salad and dessert.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt. In a large skillet, brown chicken in oil over medium-high heat. Drain pineapple, reserving juice. Add 1/4 cup juice to skillet; reserve remaining juice. Cover and simmer for 6-8 minutes or until chicken juices run clear. Remove to a serving platter; keep warm. In a small bowl, combine honey, lime juice, soy sauce, cornstarch and reserved pineapple juice; pour into skillet. Bring to a boil over medium heat, stirring for 1-2 minutes. Add pineapple; heat through. Pour over chicken; sprinkle with lime peel. Serve immediately.
Nutrition Facts :
CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO
Kalyn's Kitchen Recipe - See more at: http://www.kalynskitchen.com/2012/05/recipe-for-chicken-and-avocado-salad.html#sthash.9irqefA6.dpuf
Provided by ararejul
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
- Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
- Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).
LIME CHICKEN-AVOCADO SALAD
A light, refreshing recipe! It is adapted from a recipe found on one of those cards in the grocery store. Pairs quite well with cilantro lime rice. 1 hour of the prep time accounts for the time needed to marinate the chicken. Add more cayenne pepper if you like it spicy!
Provided by Starrynews
Categories < 4 Hours
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Chop chicken breasts into chunks and place in a resealable plastic bag.
- Whisk together lime juice, olive oil, honey, and cayenne pepper and pour half of the mixture over the chicken. Seal bag and marinate in refrigerator for 1 hour. Reserve remaining marinade for later use.
- When chicken is ready, spray large saucepan with nonstick cooking spray and heat to medium. Place chicken in pan and discard bag with the marinade inside.
- Cover and cook chicken until no longer pink, about 8-10 minutes, flipping chicken pieces occasionally.
- Combine chicken, avocado, tomatoes, onion, and cilantro in a bowl. Pour reserved marinade over all and mix well.
Nutrition Facts : Calories 404.6, Fat 23.1, SaturatedFat 3.5, Cholesterol 68.4, Sodium 87.9, Carbohydrate 23.1, Fiber 7.7, Sugar 11.6, Protein 30
GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD
Make and share this Grilled Spicy Lime Chicken With Black Bean and Avocado Salad recipe from Food.com.
Provided by lik2fish
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat grill.
- Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
- Toss chicken with 1/4 cup lime juice mixture in separate large bowl.
- Season with salt and pepper.
- Marinate chicken in refrigerator while grill continues to preheat.
- Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl.
- Season with salt and pepper to taste.
- Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes.
- Transfer chicken to serving platter and drizzle with remaining lime juice mixture.
- Serve immediately with black bean and avocado salad.
HONEY LIME GRILLED CHICKEN SALAD WITH AVOCADO AND MANGO
Delicious summery salad from the Evil Shenanigans cooking blog. Bursting with flavors from the avocado, mango, lime chicken, black beans, cilantro, sesame oil and jalepeno...ENJOY! Note that prep time includes 30 minutes of marinating time.
Provided by Epi Curious
Categories Chicken Breast
Time 1h10m
Yield 2 dinner salads, 2 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl whisk together all the ingredients for the salad dressing. Cover and chill for at least an hour.
- In a plastic bag combine the ponzu, lime juice, garlic, and sugar. Add the chicken and allow to marinate at room temperature for thirty minutes.
- Once marinated, grill or broil the chicken until it reaches an internal temperature of 160°F Cover with foil and allow to rest for ten minutes before slicing into strips.
- In a medium bowl combine the avocado, mango, onion, jalapeno, and cilantro. Mix well.
- To serve place the lettuce on a place, then top with black beans and the avocado mango mixture. Drizzle with dressing then top with some sliced chicken.
Nutrition Facts : Calories 1059, Fat 50.9, SaturatedFat 9.3, Cholesterol 108.1, Sodium 885.5, Carbohydrate 122.5, Fiber 17.1, Sugar 81.2, Protein 40.9
4 INGREDIENT HONEY LIME CHILI CHICKEN THIGHS
This recipe for 4-Ingredient Honey Lime Chili Chicken Thighs makes an easy weeknight meal. It's sweet, spicy and succulent!
Provided by Elaine
Categories Entrée/Main
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Whisk the lime juice, garlic, chili powder, and honey together and set aside.
- Pat chicken dry.
- Heat an ovenproof skillet on the stove top, add oil. When it ripples, carefully add the chicken, skin side down. Shake the pan a little to prevent sticking. Brown on one side until it turns a deep, dark golden colour (about 4-5 minutes), then flip and brown on the other side.
- Remove from heat, drain excess oil, pour the honey-lime-chili mixture over all and place skillet in the oven.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 175°F.
- Serve garnished with extra lime slices.
Nutrition Facts : ServingSize 1 thigh, Calories 354 kcal, Carbohydrate 6 g, Protein 24 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 128 mg, Fiber 1 g, Sugar 5 g
HAWAIIAN CHICKEN SALAD WITH HONEY-LIME VINAIGRETTE
Remember when chicken salad brought to mind ladies luncheons -- quite predictable and very boring! Well, this recipe is quite the opposite. Cuisine At Home, August 2007. You are going to have enough of The Honey-Lime Vinaigrette left over to make my recipe #243514.
Provided by Manami
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- HAWAIIAN CHICKEN SALAD:.
- Preheat broiler to High with rack 6" from the element.
- Saute bacon in a skillet over medium heat until crisp, 8-10 minutes.
- Drain on paper towel-lined plate.
- Slice top 1/3 off the baguettes and remove the bread inside. Cut the baguette into 4 equal portions and the remaining half into 2. Brush each piece with 1 T oil, season with salt and pepper, and broil on baking sheet until toasted, 2-3 minutes.
- Mince cilantro, mint, ginger and lime juice in food processor. Add mayonnaise, yogurt; pulse to combine. Season with salt, pepper and crushed red pepper flakes, if using.
- Mix chicken, reserved bacon, and nuts with pesto(just made)in a bowl and set aside.
- MAKE VINAIGRETTE:.
- Whisk lime juice, honey, oil, salt and pepper together. After assembling salads, sprinkle with shallots.
- Toss spinach with 1 T vinaigrette; stir pineapple and jalapeño together in bowl.
- TO ASSEMBLE SANDWICHES:.
- Divide spinach between baguettes, then top each with 1/2 cup chicken salad.
- Garnish with red bell pepper.
Nutrition Facts : Calories 654.7, Fat 47.8, SaturatedFat 8.9, Cholesterol 77.9, Sodium 516, Carbohydrate 33.6, Fiber 2.2, Sugar 14.9, Protein 25.7
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